Description
Creamy Boursin Mashed Potatoes are a delicious twist on classic mashed potatoes, featuring the rich flavor of Boursin Garlic and Fine Herbs Cheese. These potatoes are cooked in flavorful chicken broth, which adds extra depth, then mashed with butter and seasoning to create a smooth and savory side dish perfect for any meal.
Ingredients
Scale
Potatoes and Broth
- 6 cups chicken broth (or water)
- 3 pounds russet potatoes (cut into 1 inch cubes – skins on or off, your choice)
Seasonings and Add-ins
- ½ cup unsalted butter
- 5.3 ounce Boursin Garlic and Fine Herbs Cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon chopped fresh chives (optional garnish)
Instructions
- Boil the Broth: Bring the chicken broth to a boil on the stove in a large stock pot to prepare for cooking the potatoes.
- Cook Potatoes: Once the broth is boiling, add the cubed potatoes to the pot. Cook for about 15 minutes, or until the potatoes are fork-tender, ensuring they are soft enough to mash easily.
- Reserve Broth: Remove ½ cup of the chicken broth from the pot and set it aside for mashing the potatoes later. This adds flavor and moisture to the mash.
- Drain and Combine Ingredients: Drain the remaining broth from the potatoes, then add the potatoes back into the pot or transfer them to a large mixing bowl. Add the reserved ½ cup chicken broth, butter, Boursin cheese, salt, and pepper.
- Mash Potatoes: Use a handheld potato masher or an electric hand mixer to mash the potatoes thoroughly, combining all ingredients into a creamy and smooth consistency.
- Serve and Garnish: Transfer the mashed potatoes to a serving bowl and garnish with chopped fresh chives if desired for a burst of color and fresh flavor.
Notes
- You can use water instead of chicken broth for a lighter flavor.
- Keep the potato skins on for added texture and nutrients, or peel them if preferred.
- Adjust the salt and pepper seasoning to taste.
- Boursin cheese adds a rich, herbaceous flavor—substituting may alter the taste.
- The reserved broth helps achieve a creamy, not dry, mashed potato texture.
